Topping: 1/2 C.
flake coconut

1/2 C.
chopped nuts

1/2 C.
sugar

1 Tsp.
cinnamon

Cake: 1 Can Mandarin — (11 oz.)

oranges (reserve 1/4 c.
juice) 1/2 C.
vegetable oil

2 Large eggs

1 yellow cake mix (Jiffy) — (9 oz.)

For Topping: Combine coconut, nuts, sugar and cinnamon in small
bowl.
Set aside.
Combine 1/4 cup of juice from oranges, oil and
eggs in 2 cup liquid measure.
Blend well.
Add to cake mix.
Stir
until well blended (batter will be slightly lumpy).
Spread batter
in greased 9 x 2-inch round dish.
Arrange drained oranges evenly on
top.
Cook in microwave, Full power for 4 minutes.
Sprinkle topping
over batter.
Continue to cook on Full power for 2 to 3 minutes more
until toothpick comes out clean.
Let stand 3 minutes until
done.

PANCAKE: 1 T Oil

2/3 c All purpose flour

1/2 ts Baking powder

1/4 ts Salt

4 Eggs

1 c Milk

2 T Margarine or butter,melted

FILLING: 1 ts Cornstarch

1 cn (8-oz)pineapple tidbits

Undrained 1/2 c Coconut

1 md Banana,sliced

Heat oven to 425.
Place oil in 10-inch ovenproof skillet; heat
in oven until oil is hot, about 10 t0 12 minutes.
Meanwhile, in
small bowl combine flour, baking powder.
salt and eggs; beat at
medium speed until well blended.
Gradually stir in milk and
margarine.
Pour batter into hot skillet.
Bake at 425 for 15
minutes.
Reduce oven temperature to 375.
Bake an additional 10 to
12 minutes or until puffed and golden brown.
(A well will form in
center and edges will puff up.) In a small saucepan, combine
cornstarch and pineapple.
Cook over medium-low heat until slightly
thickened, stirring occasionally.
Fold in coconut and banana
slices.
Remove pancake from oven; spoon filling into center.
Serve
immediately..(Pancake will collapse as it cools.) Also works well
with apple slices and cinnamon….

1 lb Ground turkey

2 Garlic cloves; minced

1/4 c Onion; chopped

1 ts Fresh sage; chopped

1 ts Fresh thyme; chopped

1 ts Fresh basil; chopped

1/2 ts Salt

1/4 ts Black pepper

1/4 c Soda cracker crumbs

1 tb White wine or water

Mix all ingredients thoroughly with a spoon or your hands; shape
into patties or links and brown in a skillet, or use as bulk
sausage in recipes.
Recipe from Elizabeth Garner/Sacramento, CA.
In
“Kitchen Table: Where Herbs and Spices Make a Difference” column in
“The Herb Companion.” Dec.
1993/Jan.
1994, Vol.
6, No.
2.
Pg.
84.
Posted by Cathy Harned.

1/2 c Butter

1 c Sugar

2 c Flour

1/2 c Milk

2 ts Baking powder

1/2 ts Salt

2 c Blueberries

1 ts Vanilla

2 Eggs

Sugar, for topping Cream butter and sugar.
Add eggs, one at a
time.
Mix until blended.
Sift all dry ingredients, add alternately
with milk and vanilla.
Mash 1/2 cup blueberries; stir into batter.
Add remaining whole berries.
Grease tins or use liners.
Pile batter
high.
Sprinkle with sugar.
Bake at 375F for 30 minutes.
Makes 12
muffins.

1 1/2 c Lukewarm water 6 tb Sugar

1 Egg, well beaten 5 To 5 1/4 cups flour

1 3/4 ts Salt 1/2 c Chopped nuts

Soften yeast in water.
Add sugar, salt, shortening, and egg.
Add
flour slowly, beating thoroughly after each addition until dough is
just stiff enough to knead.
Turn onto lightly floured board and
knead until smooth and elastic.
(This dough should be slightly
softer than a bread dough.) Place in a bowl, cover with a warm,
damp cloth, set in a warm place and allow to double in bulk.
Work
down lightly.
Cover and allow to double in bulk the second time.
Turn onto lightly floured board and roll in sheet 1 1/2 inches
thick.
Spread with melted butter or butter substitute and

sprinkle generously with sugar and cinnamon, and roll as a jelly
roll.
Pinch the edges together and join ends to form a ring.
Place
in an oiled pan or on an oiled baking sheet.
Cut the dough with the
scissors in 3-inch pieces, cutting 3/4 through the ring.
Turn each
section so that it lies flat on the baking sheet.
Sprinkle with
sugar and chopped nuts.
Cover with a warm, damp cloth and let rise
until treble in bulk.
Bake in hot oven (425? F) about 30 minutes.
If desired 1/2 cup raisins may be added to the dough.
The Household
Searchlight - 1941
—–

1 1/3 c Flour

1/2 ts Salt

2 ts Baking powder

1 t Sugar

2 Eggs

1/4 c Melted butter or butter

-substitute 1 c Sweet milk

Sift flour, measure, and sift with salt and baking powder.
Beat
egg yolks until light and foamy.
Add sugar and shortening.
Mix
well.
Add milk alternately with sifted dry ingredients to egg
mixture.
Fold in stiffly beaten egg whites.
Bake in hot waffle
iron.
6 servings.
The Household Searchlight - 1941